More Great Recipes: Low Carb

Eggplant Caprese stacks!


User Avatar
Member since 2014

Serves | Prep Time | Cook Time

Ingredients

2 ripe tomatoes
18 oz ball fresh mozzarella
6-8 leaves fresh basil
1 tbsp olive oil
6 (1/4 thick) slices eggplant
1/4 c flour
1 egg lightly beaten
1/2 c panko breadcrumbs

For dressing;
2 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste


Slice tomatoes and mozzarella about 1/4 inch thick. Rinse and pat basil dry (you can keep it whole or tear into smaller pieces). Set aside.


Preheat large skillet to medium heat and add 1 tbsp olive oil. Prepare eggplant slices by coating lightly in flour, then egg and then panko all in separate dishes. Once skillet is hot, add eggplant slices and fry in batches about 3 mins per side until golden brown. Blot dry with paper towel.


Pairs Well With


Notes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

446 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11254 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51071 Downloads
FREE
Oreo Balls
Oreo Balls
Torta Cubana
Torta Cubana
Slutty Brownies
Slutty Brownies